Lamb with Orange & Cranberry Stuffing

SERVES 8-10 | 25 MINS PREP | 1 HR 15 MINS COOK TIME

INGREDIENTS

2.5kg boneless lamb roast

Fresh sprigs of rosemary

Kitchen string

Stuffing

1 tbsp chopped fresh rosemary

Zest and juice from 1 orange

¼ cup cranberries

1 tbsp cranberry sauce

1 tbsp chopped parsley

1 tbsp butter

1 tbsp vegetable oil

METHOD

Remove the meat from the fridge an hour or more before cooking so it comes up to room temperature.

Place the lamb skin-side down. Look for the plumpest parts, and partially slice horizontally into them to create a flap. Lift the flap and flip it towards a gap you wish to fill, to create a more even rectangular shape. Cover the meat with plastic wrap and pound it with a rolling pin to flatten and firm into place.

Combine the stuffing ingredients and place in a strip down the middle of one side of the meat then lift the edge and roll the meat tightly as though rolling a Swiss roll, tucking in any stray pieces. Tie with about 10 pieces of kitchen string.

Preheat the oven to 200°C or 180°C fan bake.

Heat the oil and butter in a roasting pan and brown the lamb well on all sides. Remove from the heat, place rosemary sprigs in the pan and put the roast on top. Cook for 45 minutes.

Poke a metal skewer or thin knife into the centre, count to three and then test it on the inside of your wrist. It should feel warm - if it doesn’t, cook for another 15 minutes and try again. Place the lamb on a warm plate and cover with foil to rest for 15 minutes before removing the string and carving.

Serve warm in thick slices with gravy, or cold in thin slices with cranberry jelly.